Yield: 1 Servings
|½ cup||Light Soy Sauce|
|¼ cup||Liquid Smoke|
|¼ cup||Brown Sugar|
|2 tablespoons||Chili paste|
|2 pounds||Round; Sirloin, or Baron of Beef ro|
Trim all outside fat from the roast. Freezing it for a few hours will make it easier to slice. Slice the roast paper thin, smaller than ⅛ of an inch thick. Marinate for at least 2 hours in the first 4 ingredients Place the marinated beef in a dehydrator or in a 110-120F degree oven for 1 to 2 days. If you are doing this in an oven, you should turn the pieces once halfway through the cooking process.
As for the chili paste, I prefer to use the chinese or thai versions available oriental groceries. Light Soy Sauce refers to the colour, not the reduced salt variety. You can experiment with the proportions (as I did) to find the flavour and spicyness that is right for you. I should warn you that I eat very hot, 2 tablespoons might be a little too much for people unaccustomed to eating hot. Mary Bell's Complete Dehydrator Cookbook*, by Mary T. Bell. Lisa fabfood 12-1-97 Posted to recipelu-digest by P&S Gruenwald <sitm@...> on Mar 06, 1998